Breakfast Polenta Bowl
The poached egg on top of this hearty breakfast bowl is like the cherry atop a sundae—but better.
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 20 minutes | Servings: 4 |
Ingredients
- 4 oz. chopped pancetta
- 1 cup fresh corn kernels (from 3 large ears)
- 1 cup halved cherry tomatoes (about 10 oz.)
- 5 cups whole milk
- 1 cup instant polenta
- 3 tbsp. butter
- 4 poached eggs
- 2 tbsp. sliced fresh basil
- EVOO, for drizzling
Preparation
In skillet, cook pancetta over medium-high heat, stirring often, until fat begins to render, about 4 minutes. Add corn and tomatoes. Cook until pancetta is crisp, about 4 minutes. In saucepan, bring milk to boil. Slowly whisk in polenta over medium heat until creamy, 3 minutes. Whisk in butter; season. Divide polenta among bowls. Top with corn mixture, eggs, and basil. Drizzle with olive oil.
